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Ingredients

• Four 1-inch-thick slices of crusty bread cut from a wide, round loaf
• Extra-virgin olive oil (EVOO), for liberal drizzling
• 1 garlic clove, smashed and peeled
• Three 8-ounce tuna steaks, cut into large chunks
• 3 sprigs of rosemary, leaves stripped and finely chopped (a couple of tablespoons)
• 1 tablespoon grill seasoning, such as Mccormick Montreal Steak Seasoning
• 1 navel orange, 2 teaspoons of the zest reserved, then peeled and thinly sliced crosswise
• 1 teaspoon Worcestershire sauce
• 2 teaspoons aged balsamic vinegar (eyeball it)
• 4 thick slices of red onion
• 8 thin slices of Fontina cheese (about 4 ounces)
• 2 cups shredded radicchio, arugula or baby spinach
• Salt and freshly ground pepper

Description

Rachael Ray Magazine